Matcha Snowskin Mooncake ~ 抹茶冰皮月饼
These non-baked snowy mooncakes encased with a reduced sugar white lotus paste, have a slight matcha flavour. There isn’t much after bitter taste effect of the matcha as the pastel snowskin is a mix of plain and matcha flavoured dough. As they are non-baked, they have to be chilled in the refrigerator in an air-tight container and will stay fresh even after the fifth day….. an enjoyable mooncake all round.
- 97 gm kao fun
- 27 gm wheat starch
- 27 gm superfine flour
- 75 gm icing sugar
- 37 gm Crisco shortening
- 112 gm water
- 1 tsp matcha powder
- Pandan/screwpine leaves
- 360 gm sugar reduced white lotus paste
- Mix the wheat starch and superfine flour and steam it for 3 mins. Let cool and sift into a bowl.
- Sift in kao fun and mix well.
- Boil Crisco shortening, water, pandan leaves, icing sugar till sugar and shortenng dissolved. Pour into flour mixture, mix and knead well.
- Divide dough into 2 portions. Sift in 1/2 tsp matcha powder to one portion and mix well. Leave the other portion plain. Combine the dough, wrap with cling wrap and let rest for 30 mins. in the fridge.
- Pinch the dough to form a 24 gm ball.
- Likewise, pinch white lotus paste to form 24 gm ball.
- Wrap the ball of lotus paste with a flattened piece of dough, roll into a ball. Insert the ball of dough into a 50 gm plunger mould. Stamp out.
- Keep the mooncakes in an airtight container and chill in the fridge.
- Yield : 15 snowy mooncakes
No-Frills Recipes
Source: http://www.nofrillsrecipes.com/2021/09/matcha-snowskin-mooncake.html
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